Can someone explain how the contour pans work? I want to purchase them and use for a friends wedding but have some questions and will not have much time to experiment! The ones I have seen are around 3 inches deep. Are you using that as your entire tier, or are you placing the contoured cake on top of another regular cake? If so, are the sides matching up so well you don't have to do any shaping? I assume fondant goes on these pretty easy??? Any other pointers wuld be appreciated!
When I want to make a 4" tier, I use one regular and one contour pan but put the same amount of batter in each pan. My sides do match up nicely and are easy to either use buttercream or fondant.
If I want a single 3" tier, I fill the contour pan probably 3/4 full and use the flower nail or nails depending on if it's a 6" round or 12" round! With this 3" tier, I do like to cut into 3 equal pieces and put filling to make it nearly a 4" finished cake.